Simple Traditional Spicy Tteokbokki
Tteokbokki, a popular Korean street food stir fried rice cake. Our Simple Spicy Traditional Tteokbokki recipe is delicious and easy to make.
Ingredients
- 1 lbs Tteokbokki Rice Cake thawed
- ½ lbs fish cake thawed, sliced into 2" strips
- 2 hard boiled chicken eggs or 4 hard boiled quail eggs, peeled
- 4 stalks green onions washed and chopped 4" long
- ¼ cup Gochujang (Korean hot pepper paste)
- 1 TBS Gochugaru (Korean hot pepper flakes)
- 1 TBS brown sugar
- 4 cups water
- 8 Large dried anchovies remove head and intestines
- 1 sheet Dashima (dried kelp)
- 3 cloves garlic peeled, minced
Instructions
- If using frozen fish cakes and Tteok (rice cake), place in a bowl of water to thaw. Slice fish cake into 2" strips.
- Boil 2 eggs for 7 minutes, peel and set aside.
- Remove and discard head and intestines from dried anchovies.
- In a large shallow pan, add water, dried anchovies and Dashima. Bring to a boil and simmer for 15 minutes.
- Remove the dried anchovies and Dashima from the broth.
- Add Gochujang, Gochugaru, brown sugar and garlic into the broth and mix well.
- Add green onions, hard boiled eggs, Tteok (rice cakes) and fish cake. Simmer for 10 minutes or until the Tteok is soft. Add more water as needed.
Notes
This recipe is spicy, if you want less spicy, adjust Gochujang and Gochugaru amounts. Recipe adapted from Maangchi.
Also check our 2 Rose Tteokbokki recipes. Rose Tteokbokki is trending in Korea for it's less spicy creamy taste. We have a creamy tomato version and a creamy gochujang version.